Ogbono soup

… fresh ogbono soup

Ognono Soup is a special draw and slimmy soup that is almost seen as a unity soup in many parts of Nigeria and other West African States.

Ogbono has a tree known as Irvingia. This is is a genus of African and Southeast Asian trees in the family of Irvingiaceae,

The tree as a mango – like shaped seed enclosed within it. This seed is what we call Ogbono.

It is however known by different names – from wild mango to African mango, bush mango, dika and many other common names.

This edible mango-like seed is valued for its fat- and protein-rich nutrients. Ogbono seed is usually ground into powder before it can be used to prepare any sumptous soup,.

The nutritional value of Ogbono is valuable. This is because Ogbono is a good source of Vitamin B2 and C., moreso when you add ugu leaves, otherwise known as fluted pumpkin to the soup.

This draw soup is a good companion of assorted dry fish, fresh or dry shrimps or prawns , as well as crayfish and of course red palm oil.

Trust Nigerians with Ogbono soup and swallow – the swallows could be pounded yam, eba, amala, fufu, cassava flour, rice flour or any swallow at all.

Ogbono soup is commonly eaten with fufu dishes like pounded yam or eba. It is called ‘Draw Soup’, due to the mucilaginous nature that gives it a slippery and viscous texture.

This slimy popular soup can comfortably be eaten as a weight-loss delicacy. Eating this soup with plenty of vegetables would definitely enrich

. I would recommend eating and enjoying the delicious soup to get the full benefit of a healthy meal instead of resorting to taking supplements.

Recipe for 4 servings:

1 cup ogbono (ground)

4 fresh peppers (crushed)

1 sizeable onion [sliced]

4 tablespoons ground crayfish

1 kilogram meat

2 dry fish [crushed]

2 cooking spoons palm oil

1 small bunch ugu vegetables [shredded]

Seasoning and salt to taste

3 pieces stock fish [washed and softened]

Method:

  • Wash and cook the meat with the onions until tender.
  • Add the washed and cleaned dry fish and stockfish, including crayfish.
  • Cook until the stock is properly extracted.
  • In a separate plate, mix the ogbono with palm oil, mix thoroughly and transfer into the boiling pot.
  • Leave the pot uncovered and cook until the mixture begins to draw (do not stir the ogbono, until it begins to boil).
  • Stir and add the shredded vegetables, simmer for a few minutes and remove from heat, uncovered.
  • Serve with pounded yam, eba, amala, semovita or fufu.
  • This delicacy would surely have a different taste from the ogbono that is fried. It is a local delicacy. [And don’t forget that anytime you add onions to ogbono, it affect the soup by making it watery, so you can just use the onions for boiling or cooking your meat alone, but not the ogbono soup itself.] Cheers! Bon appetite.

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